Photo: Marina Oliphant
- 1.2 litres milk
- 1 cinnamon stick
- Rind of 1/3 of a lemon
- 100g short grain rice, rinsed well in cold water
- 2 egg yolks
- 125g caster sugar
- 3 tbsp flaked almonds, toasted
Bring the milk to the boil with the cinnamon and lemon rind and add the washed rice. Lower the heat and simmer (stirring occasionally) for 30 minutes or until very soft. Mix the yolks with the sugar and stir into the rice, cooking on low heat for a few more minutes. Remove from heat and stir in almonds. Pour into individual bowls and refrigerate until cold.
Some like to serve rice pudding with a little sprinkle of cinnamon, but I like it as is.
This recipes is featured in the book, Autumn is available now in all good bookstores RRP $34.95. To order direct call 1300 656 059 or visit www.smh.com.au/store
- Cuisine - Greek
- Course - Dessert